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Lemon cream cake

Lemon cream cake

IT TOOK

-separate the egg whites from the yolks

-mix the egg whites with salt and sugar (as for meringues)

-the yolks are mixed with the oil (mayonnaise) then gradually add water

- the yolks are poured over the egg whites together with the sifted flour and they are homogenized

-the mixture thus formed is poured into a tray and put in the oven (I programmed at 150 gr / 40 min)

CREAM

-mix the butter well

-flour is mixed with sugar and cold milk
and put on low heat until thickened

-cream thus obtained is put to cool, then mixed with butter, peel and juice from a lemon

Cut the top into 2 equal pieces (horizontally), then place the first sheet on a plate, put half of the cream, the second half of the top and the rest of the cream. on top garnish with whipped cream consisting of:

-liquid cream

-sour cream

-lemon juice

-sugar

Good appetite!!!



Ingredients

  • Wheat (26/34 cm):
  • 6 eggs
  • 200 gr butter
  • 150 gr sugar
  • 3 tablespoons cocoa
  • 6 tablespoons milk
  • 400 gr flour
  • 1 sachet of baking powder with saffron
  • 1 teaspoon salt
  • Syrup:
  • 3 tablespoons sugar
  • 200 ml of milk
  • Cream:
  • 750 ml milk
  • 8 tablespoons gray
  • grated lemon peel (from 1/4 lemon)
  • 1 teaspoon lemon essence
  • 150 gr sugar
  • 200 gr butter
  • 150 gr coconut
  • 1 teaspoon salt
  • Glaze:
  • 200 gr dark chocolate
  • 6 tablespoons whipped cream
  • 50 gr white chocolate
  • 2 tablespoons whipped cream

Pavlova cake

Our first recipe of 2021? Pavlova cake! A delicious cake, with super-crispy meringue on the outside and soft on the inside, with a fine vanilla cream and lots of fresh fruit, the perfect combination!

I chose Pavlova Cake for several reasons:

  • Pavlova cake is very easy to prepare, only it needs a long baking time.
  • You can choose your favorite cream for garnishing, from vanilla cream or chocolate to a simple whipped cream, beaten with a little powdered sugar and a drop of vanilla.
  • If you opt for a vanilla cream, find it HERE Vanilla Cream or Homemade Pastry Cream recipe.
  • If you want a chocolate cream, find it HERE the simplest recipe for chocolate cream with mascarpone!

  • Another delicious option is Lemon Curd or lemon cream, which is sour and fits perfectly in combination with sweet and crunchy meringue. Find the recipe for lemon cream HERE.
  • If you do not have an electric oven, but a gas one, bake Pavlova Cake at the lowest stage of the oven. And a very useful trick: if you know you have an oven that usually burns or bakes cakes too much, put a wooden spoon on the door so that the door stays slightly ajar.

Another reason I chose Pavlova cake? Because I wanted to test the food processor MUM Series 2 of the Bosch. And how could I test it better than putting it to work to beat the meringue? It is a compact and powerful device, very helpful for those who want to quickly and easily make even the most complicated recipes. The campaign is called #DareToStart because it can be used even by beginners, who do not dare to believe that they can be Chefs at home! I tested it for my Christmas cakes, it was a good companion!

Pavlova Cake Ingredients (8-10 servings)

  • 150g egg whites (about 4 egg whites from large eggs)
  • 250g old cough
  • a pinch of salt
  • a teaspoon of vinegar
  • a teaspoon of vanilla extract
  • 2 tablespoons starch
  • favorite cream for decoration
  • fresh fruits

Preheat the oven to 130 ° C. We line the large tray of the stove with baking paper.

Put the egg whites in the mixer bowl, attach the balloon accessory, suitable for meringue. Beat the egg whites with a pinch of salt, then add the sugar and mix at high speed for 10-12 minutes or until we have a strong, glossy meringue, in which the sugar granules no longer feel and which does not fall out of the bowl when we turn it with the bottom in up.

Add vinegar, vanilla, starch. Stir until incorporated.

Put the meringue in the tray, in the shape of a circle, taking care to deepen slightly in the middle, for the cream.

Bake Pavlova cake15 minutes at 130 ° C, then lower the temperature to 90 ° C and bake for 2.5-3 hours or until the pavlova has a crispy crust. Let it cool very well before carefully moving to a plate. Decorate with your favorite cream and fruit.

Pavlova cake is ready and you just have to decide how to serve it! Sincere? It seems to be the best with a spoon, straight from the plate! May it be best for you to have a year 2021 full of wonderful recipes, TOGETHER!


Lemon cake with vanilla cream

ingredients:

For the cream:

• 2 yolks
• 250 ml of milk
• 5 g powdered sugar
• Half a vanilla bean
• 1 tablespoon flour


For the countertop:

• ½ brown sugar
• Grated peel of a lemon and a lime
• 3 eggs, lightly beaten
• ½ cup of milk
• ½ cup of olive oil, but not extra virgin
• A sliced ​​lemon for decoration
• Lime juice


Method of preparation:

Let's start with the preparation of vanilla cream. So, in a larger bowl, beat the yolks with the sugar until you get a frothy cream. Then, gradually pour the milk, which you previously boiled with vanilla and let it cool. Do this with the help of a wooden spoon. Do not forget to stir continuously until the cream acquires a velvety appearance.

Immediately after, place everything in a saucepan over low heat. If you want a cream thicker in texture, add flour in the rain and mix carefully.

Before preparing the worktop, heat the oven to 180 ° C. Carefully grease the inside of a cake pan with butter and line the edges with waxed paper.

In a bowl, sprinkle with flour, sugar and lemon and lime peel. In another bowl, mix eggs, milk and oil, then incorporate the dry mix with the liquid, in a creamy paste. For a slightly pungent and fragrant final touch, drip and a little lime juice. Put everything in the pan and leave in the oven for 35, 40 minutes.

After baking and cooling the countertop, add the vanilla cream on top and garnish everything with slices of Lemon. You can play and cut the counter in half, put the cream there as well. Lemon cake is ideal for a pampering evening! Try it too, you have seen that it is not difficult to prepare!


Lemon and raspberry cream cake

INGREDIENTS

  • Rock:
  • 7 large or 8 medium eggs
  • 7 tablespoons sugar
  • 4 tablespoons oil
  • 7 tablespoons flour
  • 1/2 teaspoon baking powder
  • vanilla essence
  • Lemon and raspberry cream:
  • 200 g sugar
  • 65 g starch
  • 650 ml milk
  • 300 g mascarpone
  • juice from a lemon
  • 350 g raspberries
  • 125-150 g sugar
  • For decoration:
  • 200 g mascarpone
  • 400 ml cream for whipped cream / liquid whipped cream
  • 2 tablespoons powdered sugar
  • 1 sachet of vanilla sugar or vanilla essence

Cake with three tops and lemon cream

We start the preparation of the countertop 1: we mix the egg whites with a pinch of salt, then we add the powdered sugar, at the same time and we mix again until the foam hardens. Gradually add the starch mixed with the baking powder and then the coconut.
In a 37 & # 21526 cm tray we put a wafer sheet and turn the top over, which we level with a spatula.
Put the tray in the preheated oven at 160 degrees, for 10-15 minutes until the top begins to change color.

Prepare the second countertop: mix the egg whites with a pinch of salt, then add the powdered sugar, at the same time and mix again until the foam hardens. Gradually add the starch mixed with the baking powder and then the ground walnuts.
Put a wafer sheet in the same tray and turn the top over, which we level with a spatula.
Put the tray in the oven for 10-15 minutes until the top starts to change color.

Prepare the top 3: separate the egg whites from the yolks and mix the yolks with the sugar until they turn white.
Mix the egg whites with a pinch of salt until the foam hardens.
To the yolk cream with sugar add water, then gradually add the starch mixed with baking powder and cocoa. Homogenize and first add 1/2 of the egg white foam, mix gently with a spatula, only after it has homogenized add the other 1/2 of foam and mix gently.
We put baking paper in the tray and level the top with cocoa in the tray, then we put it in the baking oven.
We do the toothpick test after about 35 minutes and if the toothpick is dry, it means that the top is baked.
Let the countertops cool on a grill.

Prepare the cream: mix the yolks with the sugar until they froth, add the starch, 100 ml of milk and the peel of the two lemons.
We boil the rest of the milk -400ml- and when it boils we add the yolk foam, the lemon juice, we reduce the heat to low, and we mix continuously with the whisk until the cream thickens.
Let the cream cool.

After it is cold, mix the butter and add the cream spoon by spoon, until you get a creamy paste.
We proceed to the assembly of the cake: we place on a plate the top with ground walnuts, with the wafer sheet upwards, which we grease with 1/3 of the cream, which we level with a spatula. We place the top with cocoa on top, we put 1 / 3 of the cream, level it, then add the coconut top with the wafer sheet down. Put the last 1/3 of the cream on top and sprinkle with chocolate ornaments or grate the chocolate on top.

Let the cake cool for a few hours, in the evening until morning it would be best.
With a sharp knife, soaked in boiled water, portion the cake and place it on the serving platter.
You have a little work to do with this cake, but it's not hard to do and believe me it's worth it!
Great appetite!


The yolks separate from the whites. The yolks together with the 4 tablespoons of water, sugar and vanilla are mixed until they become a cream. Beat the egg whites and froth with the rest of the sugar.

Add the egg whites over the yolk cream, but stirring very lightly. Sift the flour on top little by little and the baking powder, and incorporate it just as easily into the composition. Place the composition in a tray on a parchment paper. The layer should be about 1 cm high. Place in the preheated oven at 200 degrees for about 10 minutes.

Then carefully remove and turn over another sheet of parchment, sprinkled with sugar. Roll with the parchment sheet when it is still hot, and allow to cool.

The powdered gelatin is mixed with water and left for about 10 minutes. Then heat on the fire with the sugar and grated lemon peel, but just a little, until the sugar melts, then set aside, put the juice, mix, whip the cream. Slowly incorporate the gelatin with lemon and powdered sugar into the whipped cream.

Put 2/3 of the cream on the cooled countertop. It is running again.

With the rest of our dressing cream, roll it with lemon cream and from the melted chocolate, different shapes are made with which, after they have hardened, they are decorated.

The lemon roll recipe was proposed by Mihaela_B on the culinary forum.


How do we prepare the best and most flavorful cream for the cake?

The cream for this cake with lemon cream is not difficult to make and it is really wonderful. It is made with lemon curd, a lemon cream with yolks, sugar and lemon juice. This cream is boiled just enough to thicken, then cold butter is added to it, obviously also Kerrygold. I then let it cool and added whipped cream and gelatin to it. In this way we obtained a tasty, sour and perfect lemon mousse for any dessert. Instead of lemon you can also use oranges or limes. In fact, you can use any kind of citrus you like or even a combination of several. Just change the amount of sugar and the amount of juice to have a balanced taste.

To assemble this cake with lemon cream I used the ring of the tray in which I baked one of the countertops and put acetate foil. This cake is smaller in diameter, but much taller. I chose to make 2 countertops that I cut in half. In this way I obtained 4 slices. As a last layer I made a jelly from lemonade and gelatin. I also syruped the tops with the same lemonade, but only a little because I don't like them very syrupy. You can syrup them more, but prepare more lemonade than me. For another dessert with lemon, you can also try Snow White cake, just as tasty and aromatic. Perfect for lemon lovers, so am I!


How do we prepare the best and most flavorful cream for the cake?

The cream for this cake with lemon cream is not difficult to make and it is really wonderful. It is made with lemon curd, a lemon cream with yolks, sugar and lemon juice. This cream is boiled just enough to thicken, then cold butter is added to it, obviously also Kerrygold. I then let it cool and added whipped cream and gelatin to it. In this way we obtained a tasty, sour and perfect lemon mousse for any dessert. Instead of lemon you can also use oranges or limes. In fact, you can use any kind of citrus you like or even a combination of several. Just change the amount of sugar and the amount of juice to have a balanced taste.

To assemble this cake with lemon cream I used the ring of the tray in which I baked one of the countertops and put acetate foil. This cake is smaller in diameter, but much taller. I chose to make 2 countertops that I cut in half. In this way I obtained 4 slices. As a last layer I made a jelly from lemonade and gelatin. I also syruped the tops with the same lemonade, but only a little because I don't like them very syrupy. You can syrup them more, but prepare more lemonade than me. For another dessert with lemon, you can also try Snow White cake, just as tasty and aromatic. Perfect for lemon lovers, so am I!